Zesty Tandoori Vegetable Chilla Recipe

About this recipe

Zesty Tandoori Vegetable Chilla is a delicious and nutritious Indian breakfast, perfect for an active start to your day. This savory lentil pancake is infused with a vibrant blend of Indian spices, tangy yogurt, and finely chopped vegetables to create a wholesome and flavorful dish. The medium spice level ensures a balanced kick while still being family-friendly, and the protein-packed lentils make this meal satisfying and energizing for body maintenance. Easy to prepare and customizable, it’s ideal for a united family looking for a healthy and tasty breakfast option.

Ingredients

• 50 Grms Garam Masala Handmade Spices 50 Grms
• 200 g Dahi
• 500 g Onion
• 500 g Tomato - Hybrid
• 250g Green Chilli
• 300 g Ginger Paste
• 1 liter Sunflower Oil
• 250 g Carrot
• 100 g Coriander Leaves
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal

Instructions

1. 1. Drain the soaked moong dal and blend it into a smooth paste using a blender.
2. 2. In a large mixing bowl, combine the moong dal paste with yogurt, turmeric powder, red chili powder, garam masala, and salt. Mix well to form a smooth batter.
3. 3. Fold in the chopped onions, tomatoes, grated carrots, coriander leaves, green chili (if using), and ginger paste into the batter. Add lemon juice and mix until evenly combined.
4. 4. Heat a non-stick griddle or flat pan over medium heat and lightly grease it with 1/2 tsp vegetable oil.
5. 5. Pour a ladleful of batter onto the pan and spread it gently in a circular motion to form a thin pancake. Sprinkle a few cumin seeds on top.
6. 6. Cook the chilla for 2-3 minutes on one side until golden brown, then flip carefully and cook the other side for another 2-3 minutes.
7. 7. Repeat the process with the remaining batter, adding oil as needed, to make 6-8 chillas.
8. 8. Serve the tandoori vegetable chillas hot with mint chutney or plain yogurt on the side.